When I think of spring, the first thing that comes to mind is that scene in Bambi where all the birds are singing and being really lovey-dovey. You remember that scene, don’t you? And Bambi, Thumper and Flower are all confused as to what’s happening and the owl starts to explain what being twitterpated means, but they totally don’t understand.
Looking back, what surprises me the most was that Thumper didn’t know what it was. If anyone out of the group would’ve known, it should’ve been him. I mean seriously, he’s the kid that grew up waaaay too fast and knew waaay too much about everything. Remember him egging poor, scared Bambi out onto the frozen pond? Remember how smooth of a skater he was with his hands behind his back just skating along? He’s the type of kid that pushes your kid in the closet with a girl/boy, gives your kid their first cigarette, first joint or first sip of alcohol. He’s the kid no parent wants their kid to hang out with. Total bad apple.
I digress…if the owl had these pancakes on hand to sort of explain what twitterpated means, then they would’ve understood. Because these pancakes taste like love, romance….or twitterpatedness (word?). These seriously are the most romantic pancakes I’ve ever tasted. Correction: these are the most romantic food I’ve ever tasted. Forget oysters, forget chocolate…forget all the supposed romantic food. Mascarpone Rosewater Pancakes are the taste of loooooove.
Mascarpone Rosewater Pancakes
Adapted from The Picky Cook
Yields about 8-10 pancakes
2 cups all purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/3 cup sugar
pinch of salt
2 cups buttermilk
2 large eggs – lightly beaten
2 tablespoon unsalted butter – melted
1/3 cup mascarpone – lightly whisked with a fork
1 teaspoon vanilla extract
1 teaspoon of rosewater
zest of 1 lemon
Pre-heat oven to 150˚F so you can keep the pancakes warm while the others are cooking.
In a large bowl, combine the flower, baking powder, baking soda, sugar and salt.
To the dry ingredients, add the buttermilk, eggs, butter, mascarpone, vanilla, rosewater and lemon zest.
Stir all the ingredients until they are just combined. Do not over mix. And then let the batter rest for about 10 minutes. While the batter is resting, heat up your griddle or cast iron skillet slowly and brush with 1 tablespoon of butter. Once the batter is done resting, take a 1/4 cup of batter dropping it onto the griddle or cast iron skillet. Cook until bubbles form along the sides. Flip. Then cook until browned.
Once they’re done, put them on a plate in the warm oven until you’re ready to serve. Top with warm maple syrup and a dollop of butter. Voila! Love on a plate.